Description
This Creamy Chicken Soup Pot Pie is the ultimate comfort food, featuring a golden, flaky crust and a rich, velvety filling of tender chicken and vibrant vegetables. With a combination of savory seasonings and creamy textures, it’s a dish that satisfies every craving.
Perfect for family dinners, cozy evenings, or even meal prep, this pot pie is a simple yet impressive way to bring warmth to the table. Serve it with a fresh green salad or a side of roasted vegetables for a complete and heartwarming meal that everyone will love.
Ingredients
– 2 cups cooked chicken, shredded
– 1 can (10.5 oz) cream of chicken soup
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup milk
– 1 teaspoon dried thyme
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– Salt and black pepper to taste
– 1 package refrigerated pie crust (2 crusts, store-bought or homemade)
– 1 egg, beaten (for glaze)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, milk, thyme, onion powder, garlic powder, salt, and pepper. Mix well.
3. Roll out one pie crust and place it in a 9-inch pie dish, pressing it gently into the bottom and sides.
4. Pour the creamy chicken mixture into the pie crust, spreading it evenly.
5. Roll out the second pie crust and lay it over the filling. Trim and crimp the edges to seal.
6. Cut small slits in the top crust to allow steam to escape. Brush the beaten egg over the top crust for a golden finish.
7. Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pot pie cool for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes